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Prepare and bake cake according to package directions, using two greased 9 inch round pans. Cool for 10 minutes before removing to cool completely.
In a large bowl, whisk milk, pudding mixes and apple pie spice for 2
minutes. Let stand for 2 minutes or until soft-set.
Cut one cake layer if necessary to fit evenly into an 8 quart punch bowl.
Poke holes in the cake with a long wooden skewer; gradually pour a third of the caramel topping over cake. Sprinkle with 1/2 cup pecans and spread with half the pudding mixture.
Spoon one can of apple pie filling over pudding; spread with one carton of whipped topping.
Top with remaining cake and repeat layers. Drizzle with remaining carameltopping and sprinkle with remaining pecans. Refrigerate until serving.
Yield:42 servings. (3/4 cup each)
Source: TOH magazine: Feb/Mar '04
Sounds Terrific, definitely want to try. It has received rave reviews from my recipe site.
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Firebyrd 22 hours agoThis turned out messy but magnificent tasting--can't wait to make it again!
luvmykids67 5 years agoI've made this in the past and it's really good but came back to get the recipe again and it doesn't tell you when to add the apple pie filling!
crittermom17 7 years agoAnother wonderfully easy and delicious dessert dish from webtexan. Thanks for posting this and keep them coming.
webtexan 8 years agoSounds Terrific, definitely want to try. It has received rave reviews from my recipe site. [I posted this recipe.]